Shredded Brussels Sprout and Kale Salad with Garlic Dijon Roasted Sweet Potatoes
Hi hey! I missed you. Last week, for the first time in a long time, I took a week off of blogging. No posts, no pictures, nada. It wasn’t intentional – the weekend before I tested and photographed recipes, only to decide that nothing was good enough to share. whomp whomp, blog life.
After multiple recipe fails, instead of posting the recipe I have for you today, which I had ready to go, I decided to just, well, not. It was kind of freeing to not worry about stats/social media/followers for a few days, and instead chill my life out a bit.
Since I didn’t cook for the week, I reached for organic boxed mac and cheese, not-so-organic frozen pizza, and a range of delivery/takeout options. When I went to bed on Saturday, I realized I spent the entire day without eating one fruit or vegetable, which isn’t too surprising given that my breakfast was a sprinkled cake donut. High five!
To summarize, it was a very un-Katie week. Ryan loved it, and I kind of did too, but now I feel the need to inhale all the vegetables I can get my hands on.
I made this salad several weeks ago as a sort of detox from an overload of Christmas cookies and Rumchata, so it feels fitting to share it after a similarly indulgent week. It’s hearty, creamy, lightly sweet and nutty, and so dang good for you. As long as you remember to soak the cashews in the morning (or the night before), it comes together really quickly too – simply shred the sprouts, chop the kale, and blend the dressing while the potatoes roast, then toss it all together.
Since the ranch dressing is cashew based, it does firm up when stored in the refrigerator. No worries though – a couple tablespoons of almond milk and a quick zap in the microwave will bring the creaminess back, so you can enjoy this salad for days after you make it.
Easy, healthy, and full of flavor – This may just be the salad to bring me back into the cooking habit.
Shredded Brussels Sprout and Kale Salad with Garlic Dijon Roasted Sweet Potatoes
An easy, flavorful salad made with shredded brussels sprouts, kale, and garlic dijon roasted sweet potatoes, coated in a creamy dairy free ranch.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- 3 sweet potatoes, peeled and cut into 1-inch cubes
- ¼ cup olive oil
- 2 tablespoons dijon mustard
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- Dairy free ranch
- 1 bunch lacinado/tuscan kale, stems removed, chopped
- 1 pound brussels sprouts, shredded
Directions:
- Preheat oven to 375. Place the sweet potatoes in a large bowl. Whisk together the olive oil, dijon, pepper, and garlic powder. Pour over the sweet potatoes, and toss to coat.
- Place the potatoes on a parchment-lined cookie sheet. Roast for 20-25 minutes, shaking the pan a few times to ensure even roasting.
- Pour the ranch over the shredded brussels sprouts and kale. Use your hands to massage it into the greens.
- Add the roasted sweet potatoes, and toss.
If not serving right away, store in an airtight container in the fridge. When ready to eat, add 1-2 tablespoons of almond milk to every serving, and microwave it for intervals of 15 seconds just until the dressing becomes creamy again.
The cashews for the dairy free ranch need to soak for at least 6 hours, so plan ahead!
Nutrition Information: Serving Size: 1/6th of recipe, Calories: 315, Fat: 19.8g, Saturated Fat: 3.4g, Sodium: 294mg, Carbs: 31.3g, Fiber: 6.7g, Sugar: 6.6g, Protein: 9.1g
This looks amazing! Any way to sub out the nuts? I have a peanut/tree nut allergic boyfriend and would love to make this without using anything of the nut variety if I can….
Are you vegan? If not, you could try the ranch dressing I have here: http://veggieandthebeastfeast.com/2012/08/27/mn-state-fair-fried-baked-pickles/
Daaaaang this is so packed with flavour!! Definitely need to try.
This sounds SO delicious! I love salad dressings that are made with cashews. Thanks for sharing :)
I hate the feeling of spending a whole weekend in the kitchen and not being able to come up with something decent. Ugh, sucks. I can understand why you needed a week off with some junk food.
This salad sounds like a scrumptious way to get back on track though. That dressing sounds amazing with the combo of veggies!
Isn’t that the worst? I’m glad you understand my need to cope with junk food:)
This is one beautiful salad!! Perfect for a night like tonight where we are trapped inside because of snow… yum!! :)
This is one of the most satisfying salads I’ve ever eaten. Definitely adding it to my favourites! I make cashew cheese very often (which is almost identical to your ranch dressing) and keep it in the fridge so the rest of it comes together very quickly and easily. Thanks for sharing this little gem!
Dang girl! I want ALL OF THIS! Gorgeous photos and brilliant recipe!
Thanks so much, Dana!
This has to be one of the best brussels sprout salads I have ever seen. I must make the recipe – it looks so delicious (it’s not often I say that about a salad)!
Ummmm this looks ridiculously delicious!
I love roasted sweet potatoes in salads it just makes them feel so satisfying and interesting.
I will definitely be making this this week. Thanks for the inspiration and gorgeous photos!
This sounds absolutely delicious! I have days where I’m just feeling lazy and craving all the starchy yummies in the world: poutine, ice cream, waffles… and I just indulge myself and make a huge effort to eat more veggies the next day. The dairy free ranch sounds amaaazing, can’t whip to whip up a batch!
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You have such amazing yummy food. Why do you ruin it by using a microwave? Microwaving changes the protein structures in the food.
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Thinking of serving as a thanksgiving side! Are the sweet potatoes warm upon serving or do you let them cool?
I prefer them warm in this salad, but either works.
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